Almond-Cherry Thumbprint Cookies
Equipment
Ingredients
- ⅔ cup butter softened
- ½ cup sugar
- 2 egg yolks
- ½ tsp almond extract
- 1 ½ cups all-purpose flour
- 2 egg whites lightly beaten (optional)
- 1 cup finely chopped slivered almonds
- 1 tsp cherry pie filling for each cookie along with a cherry
Preparation Time: 40 minutes / Chilling Time: 1 hour
Baking Time: 10 minutes per batch at 375°F
Instructions
- In a large bowl, beat the softened butter with a mixer on medium for about 30 seconds.
- Add the sugar and beat until combined, scraping the sides of the bowl as needed.
- Beat in the egg yolks and almond extract until combined.
- Beat in the all-purpose flour.
- Cover the dough and chill for 1 hour or until it’s easy to handle.
- Preheat your oven to 375°F.
- Grease a cookie sheet.
- Shape the dough into 1-inch balls.
- If desired, roll the balls in egg whites and then in the finely chopped slivered almonds to coat.
- Place the balls 1 inch apart on the prepared cookie sheet.
- Using your thumb, make an indentation in the center of each ball.
- Bake for 10 to 12 minutes or until the bottoms are light brown.
- If the cookie centers puff during baking, re-press the centers with the rounded side of a measuring teaspoon.
- Remove the cookies from the oven and let them cool.
- Fill each center with 1 tsp of cherry pie filling and place a cherry on each cookie.
